Tried out the recipe tonite and it has a nice lemony taste to it. Thanks for sharing. Here is a pix of my muffin.http://i70.photobucket.com/albums/i107/Bakingmum/Lemonmuf2.jpgI added some poppyseed to half of it.

Thx for posting this delish muffin recipe, I made a dozen today using the lemons in my garden. I substituted yoghurt with sour cream and I also added rind fr one lemon since I omitted the paste. I "kiasu" a bit and added 20g more sugar to counter the sour cream. They turned out very soft & spongy and guess what I didn't hv to add more sugar at all. I will just stick to 100g next time.

I tried baking the lemon yoghurt muffins yesterday. It turned out the muffin is cooked but rather dense in the centre and the top is not brown like yours. Do you know what could have possibly gone wrong?

You must learn to fold it lightly. Use a spatula to fold from the bottom to the top. Don't overmix...it will become dense. If there are traces of flour after folding , leave it. It will be dampened later when it mingles with the wet part.

i just started to learn to baking. I baked this muffin by using superfine flour but not cake flour and last the muffin taste like kuih!!!:( may i know what is the different of superfine flour and cake flour?

I would appreciate if you could leave a nickname so that I can address you properly.

As a beginner to muffins, the first rule is to weigh your ingredients accurately especially those liquid ingredients and the most major part is the mixing. If you mix too much, it will become kuih. Fold as little as you can until the flour absorbs the liquid, you stop. Do not fold till smooth , it should be lumpy.